YUM…simple and easy, a fennel salad with oranges, red onion and a homemade dressing! If you haven’t ever tried fennel, you have no idea what you are missing out on!
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Lifetime Recipes Made Easy
YUM…simple and easy, a fennel salad with oranges, red onion and a homemade dressing! If you haven’t ever tried fennel, you have no idea what you are missing out on!
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Do you know what fennel is? I grew up eating fennel so it was not foreign for me to see it on the table or for us to just snack on it and I always loved the flavor of fennel. That being said, 5+ years ago most of my friends stayed away from fennel, even my ex husband was not a fan of it…so I had to get sneaky on adding it to my recipes.
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One of my favorite sides to make is roasted vegetables as it takes little effort with great reward. In the summer I tend to roast bell peppers, onions, zucchini, mushrooms, eggplant and so on…once the vegetables are roasted, I use them for sandwiches, appetizers, sides or even just chopped in a salad.
In the winter, I tend to roast rooted winter vegetables, I try to think about what vegetables compliment each other and how do the vegetables change in flavor once baked. I use vegetables like carrots and parsnips, I also add fennel and brussel sprouts but if you want to stay true to rooted vegetables you can omit the fennel and brussel sprouts and add potatoes or yams.
For the vegetables, buy what’s in season for winter, here are the vegetables I used:
Another thing to think about in roasting is “how roasted do you want your vegetables to be”? I say this as I was doing a class recently where I made roasted broccoli with garlic. I roasted the broccoli for 20 minutes and removed them from the oven and tossed them, the broccoli was cooked to perfection, ready to be platted…it wasn’t good enough for me, I knew if I allowed the broccoli to stay in the oven for an additional 15 minutes I would transform them from being a good side dish into an amazing side dish and I was right!
Every oven is different so in roasting your vegetables go for the color!
For those of you who never bought a parsnip here is a sample of one prior to peeling and being baked
cut the brussel sprouts into 1/4’s
place all the vegetables on a baking sheet, season with salt, pepper and oil
bake for 20 minutes, at this point they were done but I wanted that extra 10-15 minutes so I tossed them and baked them a little longer
And YUM!
This is the perfect side dish, especially in the winter when these vegetables are in season! Remember to play with your timing to find what works best for you. If you are unsure if the vegetables are done cooking, take a fork and pierce a carrot, if the fork goes in easy, the vegetables are done…if the vegetables are cooked through but the vegetables don’t have that “charred” look then I’d recommend cooking them for a little longer.
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
Directions
I was shopping at Trader Joes and found a 3.3 oz jar of “Dukkah“, I believe it was only $2.99
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